Yield: 1 (One) large 12-cup tube cake
Author: Tammy Nichols
Pineapple Pound Cake - Master Cookbook Recipe # 248

Pineapple Pound Cake - Master Cookbook Recipe # 248

This recipe takes the classic, rich structure of a nine-egg pound cake and elevates it with the bright, tropical sweetness of pineapple. By layering crushed pineapple and brown sugar at the bottom of the pan, you create a beautiful caramelized topping that infuses the entire cake with flavor. It’s a dense, moist, and absolutely delicious Southern treat.

This is recipe #248 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 10 min Total time: 1 hr 30 min
Cook mode Prevent screen from turning off

Ingredients

  • 1 cup shortening
  • 3/4 cup salted butter, room temperature (plus 1/4 cup for pan)
  • 3 cups granulated sugar
  • 9 large eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 tsp vanilla extract
  • 20 oz. can crushed pineapple
  • 1/2 cup light brown sugar, packed
  • Cooking spray

Instructions

  1. Prep the Pineapple: Drain half of the liquid from the can of pineapple into a separate bowl and set the fruit aside.
  2. Prep the Pan: This requires a solid tube pan. Spread 1/4 cup of soft butter on the bottom of the pan, then coat the entire pan (including the flute) with cooking spray. Sprinkle the brown sugar evenly over the bottom and press the drained pineapple flat on top of the sugar.
  3. Cream: Preheat your oven to 350°F. In a large bowl, cream together the shortening and butter; add the granulated sugar and mix until light and fluffy.
  4. Combine: Add the eggs one at a time, followed by the baking powder and salt. Gradually mix in the flour and vanilla.
  5. Fold: Beat the batter on medium speed for 2 minutes, then gently fold in the remaining pineapple from the can.
  6. Bake: Pour the batter into the prepared pan until it is 3/4 full. Bake at 350°F for 30 minutes.
  7. Finish: Reduce the oven temperature to 325°F and bake for another 35 to 40 minutes, or until a tester comes out clean.

Notes

Tammy's Tip: "Make sure you use a solid tube pan for this one rather than a removable bottom pan, so that delicious pineapple and brown sugar caramel stays right where it belongs,on your cake!"

Recommended Products:

As an Amazon Associate, Collard Valley Cooks earns from qualifying purchases.

Nordic Ware Classic Cast Pound Cake, Nonstick 10 Inch Nordic Ware Classic Cast Pound Cake, Nonstick 10 Inch American Metalcraft 16 American Metalcraft 16 Bosch Mixer Bosch Mixer

Nutrition Facts

Calories

8139

Fat

392 g

Sat. Fat

153 g

Carbs

1087 g

Fiber

18 g

Net carbs

1069 g

Sugar

790 g

Protein

100 g

Sodium

5093 mg

Cholesterol

2040 mg